2. In a small bowl, stir together minced garlic and green onion; set aside. In a medium bowl, whisk together ingredients
for sauce: red wine vinegar, orange juice, sugar, ketchup, arrowroot powder and sea salt; set aside.3. Heat 1 TBSP lard/oil in a large non-stick skillet over medium-high
heat. Add chicken and cook until lightly browned on all sides until
cooked through or 165 degrees, about 3 minutes. Be sure not to overcook
chicken as it does cook quickly. Transfer chicken to a bowl, cover and set aside.

4. Add carrots, zucchini, and squash to the skillet, and stir fry until
vegetables are crisp-tender, about 5 minutes.

5. Add garlic and green onion and stir into vegetables. Return the chicken to the skillet
and add the sweet and sour sauce. Simmer, stirring constantly, until
sauce thickens, about 1 minute. Remove skillet from heat and serve.